There's something unbelievably cozy about a bowl of creamy soup that wraps you up like a warm blanket. The **Broccoli Cheddar Gnocchi Soup Recipe** is exactly that kind of comfort—rich, cheesy, with tender gnocchi and vibrant broccoli that feels like a hug from the inside out.

A white bowl filled with a creamy soup showing soft, plump gnocchi pieces spread throughout a thick, light yellow broth. Small green broccoli florets and thin orange carrot strips are evenly mixed in, adding color and texture. The creamy base looks smooth with little specks of herbs scattered around. The bowl rests on a white marbled surface, with some small green herb sprigs placed next to it and slices of toasted bread on a wooden board in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

This soup has become one of my absolute favorites, not just because it’s unbelievably tasty, but because it’s comforting and downright satisfying in a way that few soups achieve. Every spoonful feels like a little victory, especially on chilly days.

Velvety Texture: The combination of cheddar and cream makes this soup incredibly smooth and luscious without being too heavy.
Comfort Food with a Twist: Gnocchi adds a delightful pillowy bite that turns this into a filling meal, not just a side soup.
Fresh Yet Indulgent: The broccoli and carrots bring freshness and color, balancing the richness beautifully.
Simple Ingredients, Big Flavor: You don’t need fancy tricks—just good cheese, fresh produce, and basic pantry staples to make magic happen.

A close-up view of a white pot filled with thick yellow creamy soup. The soup has visible small green broccoli florets, orange carrot shreds, and soft white gnocchi pieces mixed evenly throughout. A black spoon lifts a scoop showing a rich texture with the vegetables and gnocchi standing out clearly. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is packed with straightforward, familiar ingredients that come together to create something more than the sum of their parts. There’s a method to the layers of flavor here, and shopping well makes a huge difference.

Flat lay of fresh broccoli florets trimmed and bite-sized, a block of sharp cheddar cheese and Monterey Jack cheese partially shredded, a small white onion chopped, two whole uncracked brown garlic cloves, one large fresh carrot shredded, a small mound of potato gnocchi, a pat of creamy butter, a small white ceramic bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl with heavy cream, a small white bowl holding low-sodium chicken broth, a tiny white bowl with prepared Dijon mustard, a tiny white bowl with Worcestershire sauce, coarse kosher salt crystals scattered neatly alongside freshly ground black peppercorns, all ingredients arranged with perfect symmetry, no duplicates, no packaging, no utensils, simple white ceramic bowls, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Starting with butter gives the soup a rich base and helps develop that slightly nutty flavor when cooking the onions.
Onion: I use sweet onion when I want a gentler, sweeter backdrop, but white onion works perfectly fine too.
Garlic: Just a touch adds savory depth, but don’t overdo it — you want it fragrant, not overpowering.
All-purpose flour: This thickens the soup into a creamy béchamel, the foundation for that velvety cheese sauce.
Whole milk and heavy cream: The combo balances richness without turning the soup too heavy or greasy.
Low-sodium chicken broth: Keeps the soup flavorful but under control so you can adjust salt as you like.
Dijon mustard and Worcestershire sauce: These secret flavor boosters add complexity and a subtle tang that cuts through the richness smartly.
Carrot: Adds sweetness and a slight crunch that pairs beautifully with cheddar and broccoli.
Broccoli florets: Fresh is best—choose sturdy florets, trimmed and bite-sized for perfect tenderness.
Potato gnocchi: The star twist here, they soak up the soup’s creaminess and add delightful chewiness.
Sharp cheddar cheese: Freshly shredded from a block is a must — it melts way better and tastes fresher than pre-shredded.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage friends to make this their own. Maybe swap out veggies you love, or tweak the cheese combo to what you have on hand. I promise, it’s forgiving and flexible!

Variation: Once, I stirred in crispy bacon bits, which added a smoky crunch that took this soup next level. Totally optional but oh-so-satisfying.
Dairy-Free Version: I haven’t tried without dairy myself, but I imagine using a cashew cream base and dairy-free cheese could work — just adapt cooking times accordingly.
Vegetarian: Easy swap out the chicken broth for vegetable broth, and you’ve got a meatless, still-delicious version.
Seasonal Change: Try adding cauliflower or peas in place of carrots or broccoli when produce varies by season.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the Aromatics

Start by melting butter over medium heat in your soup pot. When it’s shimmering, toss in the onions and cook until they're soft and translucent—usually around five minutes. I find that stirring often here helps onions release their natural sweetness evenly. Then add the minced garlic with a good pinch of salt and pepper; let that cook just 30 seconds or until fragrant. Be careful not to burn the garlic, or your soup will taste bitter.

Step 2: Build Your Base with Flour and Milk

Sprinkle the flour evenly over the onions and garlic, stirring constantly to form a smooth paste. Let it cook for a minute or two — this softens the raw flour taste. Then, slowly whisk in the milk, about a third of a cup at a time. I like to pour a little, whisk it in thoroughly, then add more to avoid lumps. This part reminds me of making a classic béchamel sauce, and the thickness you get is so satisfying and key to a creamy soup.

Step 3: Add Liquids and Bring to Simmer

Next, pour in the chicken broth, heavy cream, along with the Dijon mustard and Worcestershire sauce. Whisk everything together until smooth. Turn the heat up to medium-high and bring the soup to a gentle simmer. You’ll notice it looks pretty thin at this point—don’t worry, it’ll thicken as it cooks. Keep stirring often so nothing sticks or scorches on the bottom, especially since this soup has dairy.

Step 4: Add Vegetables and Simmer

Toss in the shredded carrots and broccoli florets, breaking or trimming the broccoli to bite-sized pieces if needed. Lower the heat just enough to maintain an active simmer, and let it cook for about ten minutes. I always fish out one florets and taste test before going further. This simple check helps you know your veggies are tender and your broth is flavorful enough—adjust salt and pepper now if needed.

Step 5: Cook Gnocchi Separately

While your soup is simmering, bring a medium pot of salted water to boil and cook the gnocchi according to the package instructions. Usually, it’s about three minutes till they float to the top—that’s how you know they're done. Drain and set them aside until you’re ready to add them to the soup.

Step 6: Finish Soup with Cheese and Gnocchi

Turn the heat to low and let the soup settle until the bubbling stops. Then, add in your shredded cheddar cheese a handful at a time, stirring constantly. This is my favorite part—watching the soup turn rich and creamy. Once all cheese has melted in, gently fold in the cooked gnocchi and give the soup one last taste. A little extra salt or pepper here can really brighten the flavors.

Top Tip

This soup feels like comfort food at its best, but it’s the little details that make it shine. I learned the hard way that shredding your own cheese is totally worth the extra minute—it melts better and you avoid that powdery coating pre-shredded cheese has. Also, stirring often to prevent scorching is non-negotiable when you have cream and cheese in the pot.

Freshly Shred Cheese: Skip the bagged stuff for smoother melting and richer flavor.
Consistent Stirring: Keeps the soup velvety and avoids any burnt bits on the bottom.
Simmer Don’t Boil: Gentle heat ensures broccoli stays tender and gnocchi texture stays perfect.
Taste Early and Often: Adjust salt, pepper, and tangy elements as you go to balance flavors beautifully.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I like topping this soup with a little extra shredded sharp cheddar and a sprinkle of fresh chopped chives or green onions for a pop of color and mild oniony crunch. Sometimes a dash of cracked black pepper or a few red pepper flakes adds a nice subtle heat.

Side Dishes

A crusty baguette or garlic bread pairs perfectly for dipping and soaking up all that cheesy goodness. Or try a simple crisp green salad dressed lightly with lemon and olive oil to cut through the richness of the soup.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls – it makes serving fun and adds an edible vessel for all the lux deliciousness. Garnishing with microgreens or edible flowers also makes a rustic dinner feel a little fancy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth and warm gently on the stove to bring back the creamy texture without overheating the cheese, which can get grainy.

Freezing

This soup freezes okay, but the broccoli and gnocchi texture might soften a bit after thawing. If you want to freeze, I recommend doing so before adding the cheese and gnocchi, then adding them fresh when you reheat.

Reheating

Reheat gently over medium-low heat, stirring often. Add a splash of broth or milk if it feels too thick. Avoid the microwave if you can—low, slow reheating keeps the soup creamy and the gnocchi tender.

Frequently Asked Questions:

Can I use frozen broccoli in the Broccoli Cheddar Gnocchi Soup Recipe?

You can, but fresh broccoli tends to hold its texture better and gives a brighter flavor. If you use frozen, add it a few minutes earlier in the cooking process and be mindful it might release more water, thinning the soup slightly.

What type of gnocchi works best in this soup?

Potato gnocchi are the classic choice here because their pillowy texture contrasts nicely with the creamy broth. Fresh or store-bought gnocchi both work well; just follow package directions carefully to avoid overcooking.

Can I substitute the cheddar cheese with another cheese?

Absolutely! Sharp cheddar pairs beautifully, but you can mix in Monterey Jack or Gruyère for a different melt and flavor profile. Just stick to cheeses that melt well for that creamy consistency.

How do I prevent the soup from scorching on the bottom?

Because this soup contains dairy and cheese, it’s important to stir frequently, especially once you add the milk, cream, and cheese. Using moderate heat and a heavy-bottomed pot or Dutch oven can also help distribute heat evenly and prevent burning.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe holds a special place in my recipe rotation because it’s like a warm welcome after a long day. It’s approachable, forgiving, and so satisfying that you’ll want to make it over and over. I can’t recommend it enough when you want something cozy but still packed with flavor and texture. So grab your pot, shred that cheese, and enjoy every spoonful like a friend cheering you on in the kitchen.